I perfected these Lavender Rosemary Goat Cheesecakes some time ago (read: a really long time ago) for a fabulous dinner party but for some reason, I’ve been holding out on you. My friend was serving some very special wines, including a dessert wine that had been bottled in the 1920’s. It was an amazing, Spanish Sherry, caramel-y and rich with a hint of orange. It turned out that these little cakes were a perfect pairing, because they are not too sweet and they are full of rich goat cheese. All in all, great for pairing with dessert wine, since they’re almost like a little cheese course in a crust. So if you’re thinking of trying something new this Valentine’s Day, then forgo the champagne (or who am I kidding- just commit to an extra indulgent meal) and buy a dessert wine to serve with these Lavender Rosemary Goat Cheesecakes. They’re creamy and smooth with herbaceous and floral notes. And the honey. Oh man, the honey. I try hard not to send you on wild goose chases for specific ingredients, but this honey is serious business and absolutely makes the cheesecakes all that extra special. If you’re not going to track down the amazing Scottish Heather Honey, I recommend a lavender honey, or a very light floral honey and a scattering of edible lavender. It will be a very reasonable substitution on the lovely little valentines that are Lavender Rosemary Goat Cheesecakes.
Lavender Rosemary Goat Cheesecakes
Ingredients
crust
- 8 ounces gingersnaps; crushed
- 2 ½ tablespoons sugar
- 3 ½ tablespoons unsalted butter melted and cooled
filling
- 12 ounces cream cheese softened
- one 11-ounce log of fresh goat cheese at room temperature
- ¾ cup sugar
- 3 large eggs
- 3 large egg yolks
- 1 ½ teaspoons cornstarch
- 1 tablespoon minced fresh rosemary
- Scottish Heather Honey or Lavender Honey for serving
- edible lavender for serving
Instructions
- Preheat the oven to 350° F. Line a large baking sheet with a silpat (or parchment). Spray eight 4-inch ring molds with vegetable spray (or butter them). Set on the baking sheet.
- In a food processor, pulse the gingersnaps with the sugar to fine crumbs. Add the butter and process until the crumbs are evenly moistened.
- Press the crumbs into the rings in an even layer.
- Bake in the center of the oven for 12 minutes, until fragrant. Remove from the oven.
- Reduce the oven temperature to 300° F.
- While the crust is baking, beat with an electric mixer (handheld works) cream cheese and goat cheese until smooth.
- Beat in sugar at medium speed until creamy (2 minutes).
- Beat in the eggs and yolks, one at a time, until smooth, then beat in cornstarch.
- Mince rosemary.
Beat in. - Pour the filling into the molds or ramekins and bake for 25 minutes, until just set.
Let cool, then refrigerate until chilled (1 hour). - To serve, unmold the cheesecakes onto dessert plates and drizzle with honey and edible lavender.
Don’t forget your dessert wine or sherry.
